Soma the Tulips are lovely, but the flour is fantastic. I use ordinary red spring over here. Its the best bread and pasta flour I have used.
The fact that yours is stoneground and organic makes me very envious.
There has always been debates about the benefits of organics, we did a test using the same bread recipe and a bread machine I borrowed.The organic mix was 10% taller.

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I was married by a judge, I should have asked for a jury.

I made a loaf of artisan bread, using 100% Red Fife flour, (3 cups flour, 1.5 cups water, 1/4 tsp yeast, 1 tsp salt) let it rise overnight (about 9 hours). I am disappointed in how little it rose, but maybe my yeast is getting old. I also forgot to slash it, as you can see.

The chew is good, tastes very mellow, nice - I'm surprised at this cuz I normally dislike whole wheat bread; surprisingly, I like this taste! But next time....(today), hope to make a nicer loaf, maybe use a regular recipe, more yeast.

Whole wheat bread, which in North America doesn't need to contain any of the germ, often has some unpleasant flavours. I have noticed it in NA made whole wheat pasta too. Whole grain bread contains the germ and is often stone ground. I have never noticed the unpleasant flavours in that.

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May you live as long as you wish and love as long as you live.
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